Gluten-Free Pumpkin Cheesecake Graham Cookie Cups

These amazing easy gluten-free pumpkin cheesecake graham cookie cups are topped with a simple no-bake cheesecake filling. A simple, yet elegant dessert. Perfect for a special fall event or for Thanksgiving.

I love pumpkin cheesecake, but I don’t love how time-consuming it is to make. These gluten-free cheesecake graham cookie cups are the perfect mini cheesecake dessert. They are super easy to make with my gluten-free graham cookie recipe and a simple no-bake pumpkin cheesecake filling. The pumpkin cheesecake filling is creamy and light with all pumpkin pie flavors that you love.

The cookie cups are made by simply pressing the gluten-free graham cookie dough into muffin tins. Baked until golden, so they are still soft, making the perfect crust. The no-bake pumpkin cheesecake filling can either be spooned or piped into the sugar cookie cups.

I don’t know about you, but I think desserts are just so much more fun when they are served miniature sized. Gluten-free pumpkin cheesecake cups definitely have the wow factor and would be a perfect dessert for fall parties or Thanksgiving. I promise no one will even know that they are gluten-free.

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Pumpkin Cheesecake Graham Cookie Cups {Gluten-Free}

These amazing easy gluten-free pumpkin cheesecake graham cookie cups are topped with a simple no-bake cheesecake filling. A simple, yet elegant dessert. Perfect for a special fall event or for Thanksgiving.

Prep Time 1 hour 33 minutes

Cook Time 1 hour 33 minutes

Servings 24

Author Audrey

Ingredients

Cheese Cake Filling:

• 16 oz cream cheese 2 8oz packages
• 1/2 cup of canned pumpkin not pumpkin pie filling
• 4 oz whipped topping I used Cool-Whip
• 2 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon

Grahm Cookie Cups:

• 1/2 cup vegetable shortening
• 3/4 cups brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon honey
• 1 tablespoons milk
• 2 large eggs room temperature
• 1/2 teaspoon pure vanilla extract
• 2 cups of gluten-free flour mix I like Pillsbury Gluten Free
• 1/2 teaspoon xanthan gum leave out if your flour has it already
• 3/4 teaspoons baking soda
• 3/4 teaspoons cream of tartar
• 1/2 teaspoon salt

Instructions

Cream Cheese Filling:

1. Using a stand-up mixer or hand-held mixer beat the cream cheese until smooth.
2. Stop the mixer and add canned pumpkin and mixed until fully combined and creamy.
3. Stop mixer and add powdered sugar, vanilla, pumpkin pie mix and cinnamon. Mix until fully combined and creamy.
4. Add 4oz of the whipped topping (1/2 of the Cool-Whip container) and whip on low until fully combined.
5. Refrigerate until cookies are cooled.

Grahm Cookie Cups:

1. Preheat oven to 350 degrees.
2. Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended.
3. Add milk. Beat in eggs, one at a time. Add vanilla, pumpkin pie spice and cinnamon.
4. Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
5. Spray muffin pan with cooking spray.
6. Add 1 heaping tablespoon scoop of the sugar cookie batter to each muffin tin.
7. Press into the bottom and up the sides about ⅔ of the way, to create a little bowl. You can use the back of a tablespoon to press down the batter.
8. Bake the cookies 12-14 minutes or until the edges are golden brown.
9. As cookies are cooling you may need to push down the centers to the cookie cups to look like mini pie crusts. Use the back of a tablespoon. I like my cups deep, so I can get more of the cheesecake filling.
10. Allow the sugar cookies to completely cool.
11. Spoon cheesecake filling (or pipe it) into each cookie cup.
12. Enjoy!

Recipe Notes

• The cheesecake sugar cookie cups can be kept stored in the refrigerator.
• Mama says, “Check all of your labels!”
• Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook  or @mamaknowsgf on Twitter! I would love to see what you created!